Ingredients:

For the salmon:

2 salmon fillets

1 lemon (zested and juiced)

2 tbsp olive oil

1 garlic clove, minced

1 tsp fresh thyme (or ½ tsp dried thyme)

Salt and pepper to taste

Fresh parsley for garnish (optional)

For the asparagus:

1 bunch of asparagus (about 12 spears)

1 tbsp olive oil

Salt and pepper to taste

A squeeze of lemon juice (optional)

Instructions:

Preheat the oven to 400°F (200°C).

Prepare the asparagus: Trim the tough ends off the asparagus and place the spears on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Set aside.

Prepare the salmon:

In a small bowl, mix together the olive oil, garlic, lemon juice, lemon zest, thyme, salt, and pepper.

Place the salmon fillets on a baking sheet lined with parchment paper or foil. Brush the salmon fillets with the lemon herb mixture, making sure they're well coated.

Bake the salmon and asparagus:

Place both the salmon and asparagus in the oven. Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender and slightly crispy on the tips.

Serve:

Plate the salmon and asparagus. You can squeeze a bit of fresh lemon juice over the asparagus and garnish the salmon with some chopped parsley for an extra pop of color and flavor.

Optional side or drink:

Pair this with a light salad (maybe mixed greens with a simple balsamic vinaigrette) or a glass of crisp white wine like Sauvignon Blanc or Chardonnay. A sparkling water with lemon slices could also be refreshing and keep it light.